In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 12 years, I'm still eating a different chocolate each day. And, after 4,700+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

Another company creating alternatives to conventional chocolate bars made with cane sugar is bean-to-bar maker Raaka Chocolate (Brooklyn, NY).
Today's cane sugar free Yacon Belize 79% Cacao bar from Raaka was a slightly bitter, creamy, and well-tempered (broke with a hard snap) bar with very smooth and even, dark and slightly earthy flavor. The tasting notes: "beet, oat, raisin" may not attract everyone, but I liked it and would buy this bar again.

Sometimes you just don't want a sugar bomb. And the organic yacon* in this dark bar added a hint of sweetness.

Like many successful chocolate makers, they've also developed close relationships with suppliers in cacao-growing countries. Cacao from this bar came from Belize (likely from Maya Mountain Cacao).

Note: The latest (Jan. 2017) version of the Raaka Yacon 79% Cacao bar (available on the Raaka website) is made with cacao from a different source—from the Oko Caribe Cooperative in the Dominican Republic—so the flavor notes are slightly different: "oats, raisin, honey."

*Yacon is a tuberous root (from Peru and other countries) in South America, that is related to the very large sunflower family of plants.

Early Inclinations Toward Chocolate

Banquet Aftermath

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Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.